Lemon Ginger Eggplant Chips
Updated Jun 26, 2018, Published Sep 27, 2013
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Ingredients
- 1 large eggplant, sliced into ¼- inch thick disks
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon herbs de Provence
- 1 tablespoon pine nuts
- teaspoon fresh lemon juice
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly ground white pepper
- 1 tablespoon fresh lemon zest
Directions
- Preheat the oven to 450ºF. Line a rimmed baking sheet with parchment.
- In a large bowl, toss sliced eggplant with the oil, herbs de Provence, pine nuts, lemon juice, ground ginger, and pepper. Spread the chips in a single layer on the prepared baking sheet.
- Bake until the eggplant chips are tender and a golden brown, turning occasionally, about 10-15 minutes. Remove from the oven. Set aside to cool for 10 minutes. Sprinkle with lemon zest and serve.
Servings
Serves 4
